Description
This Taqueria-Style Pickled Jalapeños and Carrots recipe offers a tangy, slightly spicy condiment perfect for adding a flavorful kick to tacos, sandwiches, or any Mexican-inspired dish. The pickling technique combines fresh vegetables with aromatic spices and a balanced vinegar brine, resulting in crisp, zesty pickles with just the right amount of heat and tang.
Ingredients
Scale
Vegetables
- ½ small white onion (about ½ cup, sliced thinly)
- 3-4 cloves of garlic (peeled and sliced thinly)
- 1 ½ cups sliced jalapenos (about 5)
- 2 cups peeled and sliced carrots (about 4 medium)
Spices & Seasonings
- ½ teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 tablespoon granulated sugar
Liquids
- 1 cup water
- 2 cups white vinegar
- 2 bay leaves
Other
- 1 tablespoon vegetable oil (for sautéing)
Instructions
- Prepare the onions: In a large saucepan, heat the vegetable oil over medium heat. Add the thinly sliced white onion and cook until they soften and become translucent, about 3-5 minutes.
- Add garlic and spices: Add the sliced garlic, ground cumin, Mexican oregano, and kosher salt to the softened onions. Sauté together for an additional 1-2 minutes until fragrant but not browned.
- Sauté the peppers and carrots: Add the sliced jalapeños and peeled, sliced carrots to the saucepan. Cook everything together for about 1 minute to combine the flavors.
- Add liquids and bay leaves: Pour in 1 cup of water, 2 cups of white vinegar, and 1 tablespoon of granulated sugar. Add 2 bay leaves and 1 teaspoon of black peppercorns to the mixture, stirring to dissolve the sugar slightly.
- Simmer the pickling mixture: Bring the mixture to a low simmer over medium-low heat. Let it cook for about 10 minutes, stirring occasionally, until the jalapeños fade from vibrant green to a dull green color, indicating they are slightly softened and infused with flavor.
- Cool and store: Remove the saucepan from heat. Carefully transfer the jalapeños, carrots, onions, and pickling liquid into clean glass canning jars, ensuring the vegetables are fully submerged under the brine to prevent spoilage.
- Refrigerate and marinate: Seal the jars and store them in the refrigerator for at least 24 hours before eating to allow the flavors to fully develop. They can be stored refrigerated for up to 2 weeks.
Notes
- Use gloves when handling jalapeños to avoid skin irritation from the capsaicin.
- The pickled vegetables improve in flavor after at least 24 hours of refrigeration.
- Make sure vegetables are fully submerged in brine to prevent spoilage.
- You can adjust the amount of sugar or spices to customize sweetness or heat level.
- Use white vinegar for the best tangy pickling flavor; apple cider vinegar may alter the taste.
- Perfect for topping tacos, tortas, sandwiches, and grilled meats.
